Thai red curry with pumpkin 🎃
Thai red curry with pumpkin 🎃

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thai red curry with pumpkin 🎃. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Thai red curry with pumpkin 🎃 is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Thai red curry with pumpkin 🎃 is something that I have loved my whole life. They’re nice and they look fantastic.

Thai Red Curry: authentic recipe for Red Curry with Chicken and Pumpkin from Temple of Thai. This authentic spicy coconut milk based red curry recipe uses homemade Red Curry Paste. Add stock and coconut milk and bring to simmer.

To get started with this recipe, we must first prepare a few components. You can cook thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thai red curry with pumpkin 🎃:
  1. Make ready 200-250 g cut up pumpkin or butternut squash
  2. Prepare 1 tbsp Thai red curry paste
  3. Prepare 1/2 tin coconut milk
  4. Get 1 tbsp palm sugar or brown sugar
  5. Get 2 tbsp fishsauce
  6. Get 1 handful Thai basil (or any basil you can get hold of)
  7. Prepare 100 g chicken, sliced in strips
  8. Get 1 big red chilli, slices
  9. Prepare 1 handful green bean
  10. Make ready You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

Add drained bamboo shoots to the curry along with the pumpkin. Then add the beef and gently simmer until only just cooked (simmer. A slow-cooked Thai red pork curry with a rich pumpkin sauce. Mop it all up with a serving of white rice.

Instructions to make Thai red curry with pumpkin 🎃:
  1. Cut up my not quite perfect pumpkin 🎃 into quarters and use only a quarter of the pumpkin fresh. Cut the skin off with sharp knife and use spoon to scoop off the seed. Cut into small chunk size.
  2. Turn your hop on medium heat. Add about 2-3 tbsp of coconut milk in a saucepan (try to scoop the thick part in) stir well and once coconut milk start bubbling up, add red curry paste and mix well.
  3. Once you see the oil seperated from the curry paste and coconut milk (around after 2-3 mins) add your chicken in and stir well. Add pumpkin in and also mix well. Add the rest of coconut milk in and mix well.
  4. Seasoning with fishsauce and palm sugar.
  5. Add green beans (or any prefer Veggies in). Let them cook for about 15-20 min. Stir them well. If your curry look a little thick add some water (about 5-8tbsp). Taste your curry, it should be spicy, sweet and salty, you can add more fishsauce and sugar if prefer at this stage.
  6. Add red chilli and basil, quick stir and turn the heat off.
  7. So delicious with Thai jasmine rice.

Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients. Pumpkin curry pairs beautifully with Chardonnay. The pumpkin (or other squash) gives the curry a hint of sweetness that offsets the delicate heat of the Thai red curry paste. Because the curry isn't too spicy, the squash and the nuttiness of the brown rice amplify the mango notes of the Chardonnay.

So that’s going to wrap this up with this special food thai red curry with pumpkin 🎃 recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!